EDIBLE WATER-IN-OIL EMULSION AND A PROCESS FOR PREPARING SUCH EMULSION

The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt. %, based on the total weight of the fat-phase, and a water-phase, wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said first hardstock; and wherein part of the water-phase is dispersed as droplets, wherein the droplets are stabilized by said second hardstock, wherein said first hardstock comprises more than 25% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of not more than 110% of the HHH-triglycerides of said first hardstock, wherein said second hardstock comprises less than 22% of HHH-triglycerides, and a combined amount of H2U and H2M triglycerides of more than 140% of the HHH-triglycerides of said second hardstock, wherein H denotes saturated chains with 16 or more carbon atoms or an elaidic acid residue, wherein U denotes unsaturated chains and wherein M denotes saturated chains with 14 or less carbon atoms. The invention further relates to a process for the manufacture of such edible water-in-oil emulsions.